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Hydrophobic Interactions
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Book Synopsis Hydrophobic Interactions by : Arieh Y. Ben-Naim
Download or read book Hydrophobic Interactions written by Arieh Y. Ben-Naim and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: My personal involvement with the problem of hydrophobic interactions (HI) began about ten years ago. At that time I was asked to write a review article on the properties of aqueous solutions of nonpolar solutes. While surveying the literature on this subject I found numerous discussions of the concept of HI. My interest in these interactions increased especially after reading the now classical review of W. Kauzmann (1959), in which the importance of the HI to biochemical processes is stressed. Yet, in spite of having read quite extensively on the various aspects of the subject, I acquired only a very vague idea of what people actually had in mind when referring to HI. In fact, it became quite clear that the term HI was applied by different authors to describe and interpret quite different phenomena occurring in aqueous solutions. Thus, even the most fundamental question of the very definition of the concept of HI remained unanswered. But other questions followed, e. g. : Are HI really a well established experimental fact? Is there any relation between HI and the peculiar properties of water? Is the phenomenon really unique to aqueous solutions? Finally, perhaps the most crucial question I sought to answer was whether or not there exists hard evidence that HI are really important -as often claimed-in biological processes.
Book Synopsis Hydrophobic Interactions in Food Systems by : Shuryo Nakai
Download or read book Hydrophobic Interactions in Food Systems written by Shuryo Nakai and published by CRC Press. This book was released on 2018-01-18 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the second part of the monograph presents in some detail, an example of the application of hydrophobic concept to a particular food system, namely muscle proteins.
Book Synopsis Water in Biological and Chemical Processes by : Biman Bagchi
Download or read book Water in Biological and Chemical Processes written by Biman Bagchi and published by Cambridge University Press. This book was released on 2013-11-14 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: A unified overview of the dynamical properties of water and its unique and diverse role in biological and chemical processes.
Book Synopsis Cell Biology by the Numbers by : Ron Milo
Download or read book Cell Biology by the Numbers written by Ron Milo and published by Garland Science. This book was released on 2015-12-07 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Top 25 CHOICE 2016 Title, and recipient of the CHOICE Outstanding Academic Title (OAT) Award. How much energy is released in ATP hydrolysis? How many mRNAs are in a cell? How genetically similar are two random people? What is faster, transcription or translation?Cell Biology by the Numbers explores these questions and dozens of others provid
Book Synopsis Hydrophobic Interactions in Food Systems by : Shuryo Nakai
Download or read book Hydrophobic Interactions in Food Systems written by Shuryo Nakai and published by CRC Press. This book was released on 2018-01-18 with total page 395 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the second part of the monograph presents in some detail, an example of the application of hydrophobic concept to a particular food system, namely muscle proteins.
Book Synopsis Physical Chemistry for the Biosciences by : Raymond Chang
Download or read book Physical Chemistry for the Biosciences written by Raymond Chang and published by University Science Books. This book was released on 2005-02-11 with total page 706 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is ideal for use in a one-semester introductory course in physical chemistry for students of life sciences. The author's aim is to emphasize the understanding of physical concepts rather than focus on precise mathematical development or on actual experimental details. Subsequently, only basic skills of differential and integral calculus are required for understanding the equations. The end-of-chapter problems have both physiochemical and biological applications.
Book Synopsis Physical Chemistry for the Life Sciences by : Peter Atkins
Download or read book Physical Chemistry for the Life Sciences written by Peter Atkins and published by Macmillan. This book was released on 2011-01-30 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt: Peter Atkins and Julio de Paula offer a fully integrated approach to the study of physical chemistry and biology.
Book Synopsis Aqueous Size-Exclusion Chromatography by : P.L. Dubin
Download or read book Aqueous Size-Exclusion Chromatography written by P.L. Dubin and published by Elsevier. This book was released on 1988-05-01 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: The rapid development of new packings for aqueous size-exclusion chromatography has revolutionized this field. High resolution non-adsorptive columns now make possible the efficient separation of proteins and the rapid and precise determination of the molecular weight distribution of synthetic polymers. This technology is also being applied to the separation of small ions, the characterization of associating systems, and the measurement of branching. At the same time, fundamental studies are elucidating the mechanisms of the various chromatographicprocesses.These developments in principles and applications are assembled for the first time in this book. Fundamental issues are dealt with: the roles of pore structure and macromolecular dimensions, hydrophobic and electrostatic effects, and the determination and control of column efficiency. High-performance packings based on derivatized silica are reviewed in detail. Special techniques are thoroughly described, including SEC/LALLS, inverse exclusion chromatography, and frontal zone chromatography. Attention is focussed on special applications of size-exclusion methods, such as the characterization of micelles, separations of inorganic ions, and Hummel-Dreyer and related methods for equilibrium systems. Protein chromatography is dealt with in both dedicated sections and throughout the book as a whole.This is a particularly comprehensive and authoritative work - all the contributions review broad topics of general significance and the authors are of high repute. The material will be of special value for the characterization of synthetic water-soluble polymers, especially polyelectrolytes. Biochemists will find fundamental and practical guidance on protein separations. Researchers confronted with solutes that exhibit complex chromatographic behavior, such as humic acids, aggregating proteins, and micelles should find the contents of this volume illuminating.
Book Synopsis Surface Diffusion and Hydrophobic Interactions in Protein Adsorption by : Robert Daymond Tilton
Download or read book Surface Diffusion and Hydrophobic Interactions in Protein Adsorption written by Robert Daymond Tilton and published by . This book was released on 1991 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Hydrophobic and Superhydrophobic Organic‐Inorganic Nano‐Hybrids by : Chang-Sik Ha
Download or read book Hydrophobic and Superhydrophobic Organic‐Inorganic Nano‐Hybrids written by Chang-Sik Ha and published by CRC Press. This book was released on 2018-03-22 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: In materials chemistry, hybrid systems have become popular because of their enhanced properties compared to their individual components. Organic-inorganic hybrid materials have dual, enhanced chemical, thermal, and mechanical properties of both organic and inorganic materials in a single material and are used in various applications. An enhanced hybrid material has many technical advantages compared to single organic or inorganic materials. These technical advantages and the applications of organic-inorganic hybrid materials have been covered by several scientific papers, reviews, and books. This book, however, exclusively covers hydrophobic and superhydrophobic surfaces based on organic-inorganic nanohybrids, their synthesis and fabrication, and their recent and potential applications in various fields. The book is a good reference for understanding the surface properties of organic-inorganic nanohybrids and also a valuable guide for college/high school, undergraduate, and graduate students and scientists with a background in chemistry, chemical engineering, materials science and engineering, nanotechnology, surface science and engineering, or industrial coatings.
Book Synopsis Hydrophobic Interactions by : Arieh Y Ben-Naim
Download or read book Hydrophobic Interactions written by Arieh Y Ben-Naim and published by . This book was released on 1980-01-31 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Molecular Biology of the Cell written by and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Functionality of Plant Proteins by : Janitha P.D. Wanasundara
Download or read book Functionality of Plant Proteins written by Janitha P.D. Wanasundara and published by Elsevier. This book was released on 2024-06-22 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described
Download or read book Problems of Cryobiology written by and published by . This book was released on 1993 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Catalysis in Micellar and Macromoleular Systems by : Janos Fendler
Download or read book Catalysis in Micellar and Macromoleular Systems written by Janos Fendler and published by Elsevier. This book was released on 2012-12-02 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: Catalysis in Micellar and Macromolecular Systems provides a comprehensive monograph on the catalyses elicited by aqueous and nonaqueous micelles, synthetic and naturally occurring polymers, and phase-transfer catalysts. It delineates the principles involved in designing appropriate catalytic systems throughout. Additionally, an attempt has been made to tabulate the available data exhaustively. The book discusses the preparation and purification of surfactants; the physical and chemical properties of surfactants and micelles; solubilization in aqueous micellar systems; and the principles of micellar catalysis. Separate chapters cover micellar catalysis of hydrolyses, solvolyses, aminolyses, and miscellaneous ionic reactions; micellar effects on organic equilibria and nucleophilic substitution reactions, and on hydrophobic interactions and protein structure; and radical and excited state reactions in micellar systems. The final chapters deal with interactions in and catalysis by micelles in nonaqueous solvents and in liquid crystalline phases; and catalysis in macromolecular and related systems. This book is aimed at the industrial and academic researcher regardless of his arbitrarily defined subfield, be it organic, inorganic, biological, colloid, etc. The treatment provides guidance and stimulus to bioorganic, inorganic, pharmaceutical, colloid, physical, and polymer chemists as well as to those who seek novel and unique catalysts in industrial processes. It can also serve as the basis of a graduate course.
Book Synopsis Membrane Protein Structure by : Stephen H White
Download or read book Membrane Protein Structure written by Stephen H White and published by Springer. This book was released on 2013-05-27 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Studies of receptors, ion channels, and other membrane proteins require a solid understanding of the structural principles of these important biomolecules. Membrane protein structure is, however, a very challenging field. The structures of only three types of transmembrane proteins have been determined to moderate or high resolution during the last two decades, a period during which the amino acid sequences of hundreds, if not thousands, of membrane proteins have been reported. As a result, the creation of structural models to serve as guides for studies of receptors, channels, and other membrane proteins has become crucially important. This book has been assembled in order to share the experiences and findings of expert researchers in protein structure and structure-prediction methods as well as membrane biophysics and lipid physical chemistry, whose work establishes the basis for the development of suitable model structures. The reviews presented here emphasize fundamental ideas and provide an entry to the diverse and complex literature. The four major sections deal with the general nature of the membrane protein structure problem, biochemical and molecular biological approaches to protein topology, direct structural methods, and model and physicochemical approaches. The work will be of interest to physiologists, cellular and molecular biologists, biophysicists, and biochemists working on the function of membrane proteins such as receptors, ion channels, and transporters, as well as senior graduate students and independent investigators.
Book Synopsis Chemical and Functional Properties of Food Components by : Hanna Staroszczyk
Download or read book Chemical and Functional Properties of Food Components written by Hanna Staroszczyk and published by CRC Press. This book was released on 2023-05-22 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products.” These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds, especially bioactive peptides, nucleic acids, and biogenic amines on the biological properties of foods; the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; and new systems for control of food composition and the safety of foods. Features: • Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes • Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers • Discusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, as well as the best use of food raw materials.
